Mexican Lasagna – A tasty recipe for the slow cooker.
Nothing hits the spot like a creamy pasta dish and this one is sure to please the whole family! Add a salad and dinner is complete- easy peasy!
This is a wonderful recipe that I often use for our traditional Sunday “after-church” roast; it’s a nice change from beef roast and is so...
- 1 Pound Ground beef
- 1 Teaspoon Dried oregano
- 1 Chopped onion
- 1 Teaspoon Dried basil
- 2 Teaspoons Minced garlic
- 1/2 Package Lasagna noodles
- 2 (29 oz) Cans Tomato sauce
- 1 (6 oz) Can Tomato paste
- 1 and 1/2 Teaspoons Salt
- 8 Ounces Ricotta cheese
- 1/2 Cup Grated Parmesan
- 8 Ounces Shredded mozzarella cheese
In a large skillet over medium heat cook the ground beef, onion, and garlic til brown.
Add the tomato sauce, tomato paste, salt, oregano and basil.
Stir well and cook til heated through.
In a large bowl mix together the ricotta cheese, parmesan, and mozzarella.
Spoon half the meat mixture onto the bottom the slow cooker.
Add a double layer of uncooked lasagna noodles, breaking to fit if needed.
Top noodles with half the cheese mixture.
Repeat layering of sauce, noodles, and cheese.
Cover and cook on LOW for 4 hours.
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